Wednesday, September 23, 2009
Mom's Tuna Casserole
4 servings elbow noodles
8 oz Velveeta (they have a new lower fat one!)
1/2 can cream of chicken soup
1/2 c milk
1 can tuna, drained
crackers/chips, crumbled for topping
Boil elbow noodles to doneness. Place in Pyrex dish.
In a separate pan, heat Velveeta, cream of chicken soup, and milk. Stir until smooth. Add tuna to mixture and stir together.
Pour cheese mixture over noodles. Stir together to make sure all noodles are coated.
Crumble crackers or potato chips on top just to add a bit of saltiness and crunch.*
Bake for 30 min at 350°, uncovered.
* I like to think this step is what makes this a Mormon Mom recipe :)
Comments from the cook: Special thanks to Brian, who LOATHES all things fish, for letting me make this tonight. His fish-hating wife gets a hankering about once a year for a little bit of tuna, and this hits the spot. Brian ate a good-sized portion, and didn't even gag ONCE. He did need a few pieces of bread to get the tuna taste out of his mouth afterward, but I'd say that's pretty good progress!
Originally shared by you guessed it..Mom!